chai banana nut muffins || happy blogiversary

This week marks my FOUR year blogiversary — can you believe it? 

In case you missed any of these this past year, here’s your chance to revisit:

What’s to come this year:

  • Videos — I feel like we should have more videos, yes?
  • More “Gluten Free in MKE” restaurant reviews — where would you like me to visit?
  • Being here more often. (I hope) Between house hunting, moving to a temporary condo, and getting a new pup… I’ve been taking some time to tune into real life, but I miss being here, so I plan to post more often.

Now let’s CELEBRATE!



adapted from Cooking Light

What you need:

3 ripe bananas
1/2 cup Greek yogurt
4 tablespoons butter, softened
2 eggs
1/2 cup coconut sugar (regular or brown sugar will work as well)
12 oz GF flour mix — I used Jules GF Flour mix
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon vanilla

1/2 cup walnuts, optional


What to do:

Pre-heat the oven to 350 degrees. Line muffin tins with muffin wrappers or grease with butter or coconut oil.

In a medium bowl, whisk together flour, baking soda, salt, and spices. Set aside.

Mix bananas, yogurt, butter, and eggs in a large bowl. (I use a stand mixer.) Add in sugar and vanilla, mix to combine all ingredients well. Slowly add flour mixture to the wet ingredients and mix well. This is a pretty thick batter, so you can use a cookie scoop to drop batter into muffin cups, filling them about half full.

If you choose to make them chai banana NUT muffins, just lightly push the walnut pieces into the tops of the muffins. You could also mix these into the batter before filling the cups. If you’re feeling fancy, sprinkle some of the coconut sugar or brown sugar on top as well.

Bake at 350 for about 15 minutes, or until a toothpick comes out clean. Times may vary depending on how full you filled the cups.

[try to] Allow to cool, then serve warm with a little butter or a simple glaze. (just combine powdered sugar with water or milk and a dash of vanilla — add water bit by bit until you get the consistency you’d like)


  •  I don’t like my muffins too sweet, so you’ll notice there is only a half cup of coconut sugar used — feel free to up your sweetener if you’d like, also adding the glaze will sweeten things up.
  •  They are just as good without the nuts, I did half with half without.
  •  I also made a batch of my pumpkin spice cookies with rumchata cream cheese frosting this weekend — add those to your baking roster as well.



This recipe makes 12 regular muffins plus some — meaning you can make a couple more regular size muffins, a bunch of mini muffins, or find a cute baking dish (like this blue one from my mamasita) and grease it up and add the rest of the dough. I also suggest a candle. Any day, not just on your blogiversary. Celebrate the little things. 🙂


What would YOU like to see here in the upcoming year? More recipes, real life stories, converting of family faves, restaurant or product reviews? You tell ME what you’d like to see more of.

My blogiversary coincides with my brother’s birthday each year — happy birthday, Jamie!


cherry crisp & a giveaway

First things first — the cherry crisp recipe I promised you.

Gluten-Free Cherry Crisp

4 cups tart cherries (mine were frozen from the tree in our yard)

½ cup sugar

2 tablespoons reserved cherry juice or water

2 tablespoons cornstarch

 Crisp topping:

½ cup GF oats

½ cup brown sugar

½ cup butter

½ GF flour (I used Jules GF Flour, but any mix of GF flours will work) 

Sprinkle or three of cinnamon

Pre-heat oven to 350 degrees. Combine cherries with sugar and set aside for a half hour. You know how I am with my recipes, you can make them your own. It may not be necessary to wait for a half hour, but I do, if you try something different, let me know! In the mean time, combine all of the crisp topping ingredients in a separate bowl. (you can use a fork to mash in the butter, but your hand work even better)

Bring cherry-sugar mixture to a boil over medium-high heat. In a small bowl, combine cherry juice and cornstarch. Because I used frozen cherries, there was plenty of juice, but you can add water if needed. Reduce heat and pour liquid into cherry mixture and stir constantly, it will thicken quickly, making one perfect cherry pie filling.

Remove from heat and pour filling into a 9 x 9 baking dish — or if you’re lucky like me, maybe your Mamasita gave you some cute little dishes to use for this. Either way. And you may want to grease up the dishes a little. Spoon the crisp topping onto the filling and bake for 30 mins, or until bubbly and heated through.

Dig in!


The gluten-free oats I used for this recipe were from GF Harvest/Gluten-Free Oats. The company has such a crazy-cool story  — it was started by Forrest, who’s in his early 20’s and was diagnosed with Celiac Disease when he was two. He started the gluten-free oats adventure when he was in high school. Yes, high school. For his FFA project and it led to the successful company that it is today.

Not only is he adorable, but he’s smart too. And passionate about the company he and his family have built. I knew these oats would be perfect for my Grandma G’s monster cookies.

Perfect indeed. (I used the oats for those same cookies that I donated to the Cookies for Kids’ Cancer event)

But you don’t have to be a cookie lover to enjoy these tasty oats. I use them in my smoothies too. Easy way to add some bulk to your morning drink.

What about you — are you an oats eater? I sure hope so because I’m giving away a bag of these certified GF oats. All you have to do is leave a comment below telling me your favorite way to use oats. Breakfast only? Or are you using them in baking too?

Just leave a comment and you are automatically entered. I’ll pick a winner at random, on Halloween night — no trick, just a treat!

This drawing is for US residents only. I bought a bag of oats and Forrest was sweet enough to give me a bag as well, so I’m sharing with you.  As usual, I just share my honest opinions with you.